I love the taste of cinnamon, but I happened to see a square of cinnamon dough and decided to try this method to make cinnamon rolls...I don't want to be lazy, I don't want to make dough...I can't even get my face out...I made a small adjustment to the original recipe, and I didn't expect to make the bread really soft and smooth.

WHAT YOU NEED

Ingredients

High powder 180 grams
100 grams of water
5 ml of cinnamon powder
50 grams of black sugar
3 ml of dry yeast
White sugar 36 grams
1.5 ml of salt
12 grams of milk powder
30 grams of eggs
26 grams of butter

How TO MADE Cinnamon bread rolls

Steps 1 to 4

1. All ingredients are mixed except cinnamon and black sugar (be careful to avoid direct contact with dry yeast and salted sugar, which can be buried in the corners of the flour and the butter melts at room temperature)

2. Stir evenly, cover, refrigerate for 2 hours to 1 day

3. Take out the refrigerated dough, it won't be too big.

4. It grows in a square shape, so it's more sticky, so you can grab a little more hand powder.

Steps 5 to 8

5. Surface brush 15 g of butter melted into a liquid

6. Spread the sugar and cinnamon mixture evenly

7. From the long side

8. Evenly cut sections

Steps 9 to 12

9. As for the pan, do a second fermentation.

10. 1.5 to 2 times larger

11. Brush the whole egg.

12. Place in a preheated oven, medium layer, over low heat, 180 degrees, 12-15min to surface charcoal

Handy cooking tips

　　The dough can be served until it expands and then refrigerated.2. If you want a harder texture, you can remove 10 g of water and add 10 g of butter.3. The dough is not limited to making only cinnamon rolls.4. It is recommended to use non-corrosive containers to place the dough.5. Do not bake for too long, otherwise the black sugar will be bitter.6.The pan can be coated with oil paper to prevent staining.7. Black sugar can be exchanged for 35 g of white sugar.8. The taste of cinnamon can increase the dose.